This Japanese Inspired Noodles with Beef dish works well with udon or ramen noodles or plain old rice. The sauce is what makes this dish fabulous. Different and delicious!
If you have never tried udon, the thick noodle shown above, or ramen, a much thinner noodle, both are worth looking for at your local supermarket, usually in the international foods section! That being said, any noodle will definitely do or rice for that matter! If you are not feeling adventurous just go with what you have or your favorite!For years I made this dish with rice. It was what I was used to and wasn’t sure I would like the ramen or udon noodles.
I was glad I tried them and could not believe how fast they cook! They are so easy to make I was glad I could easily skip the rice for a delicious and faster alternative!
We also have some other recipes you might be interested in trying. I just love them all, in their own special way! Take a peek below at some of them. You just never know when you will find a keeper!
You can use any cut of beef or steak to make this Japanese Inspired Noodles with Beef dish. I have used them all, I am pretty sure. Over the years I just use what I have or whatever is on sale.
As for vegetables, you can substitute your favorites and adjust your cooking times accordingly. In a pinch I have used whatever I needed to use up.
For the recipe on the website I chose to use my favorite vegetables to use when serving this meal! I just want you to know that you should feel free to include whichever vegetables you want. This sauce is absolutely delicious and goes with everything!
Japanese Inspired Noodles with Beef
- 3/4 -1 pound beef steak, any cut, cut into strips
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tblsp Worcestershire sauce
- 2 tblsp brown sugar, packed
- 1 tblsp garlic, minced
- 1 tsp rice vinegar
- 1/4 tsp baking soda
- 3 tablespoons olive or another vegetable oil, divided
- 3/4 cup chicken broth
- 6-8 green onion. thinly sliced
- 3-4 servings noodles, udon, ramen, or whatever you have on hand
- 6 cups These or any other vegetables of your choice totalling approximately
- 2 1/2 cups mushrooms, fresh, sliced
- 2 1/2 cups broccoli
- 1 cup snap peas
Combine 1 tablespoon water and baking soda in a medium sized bowl. Add beef and toss until beef is totally coated. Let sit at room temperature and set aside.
In a measuring cup or a medium sized bowl add ketchup, soy sauce, Worcestershire, sugar, garlic, and vinegar and stir until blended.
Remove 2 tablespoons of the sauce and toss with beef mixture. Set aside your remaining sauce.
Cook noodles of your choice according to package directions. Drain the noodles and rinse under cold running water. Set aside. I usually just leave the noodles in a strainer in the sink!
Heat 1-2 tablespoons oil in a large skillet, over medium high heat, until shimmering or a drop of water flicked in it dances.
Add mushrooms, peas and broccoli (or whichever vegetables you chose to use) and cook, stirring occasionally, 3 to 5 minutes.
Add 1/4 cup broth and cook until all of the liquid has evaporated and vegetables are tender, about 5 more minutes. Transfer vegetables to a big bowl. You may have to repeat this step, using an extra 1/4 cup of chicken broth, if you cannot fit all of your vegetables into your skillet at one time.
Return skillet to medium high heat, add 1 more tablespoon of oil and heat until shimmering. Add beef in single layer. Cook, without stirring, for 1 minute. Then cook, stirring occasionally, until beef is browned, 1 to 4 minutes, depending on the thickness of your beef strips.
Transfer beef to your bowl with vegetables. Repeat if you have more beef with another tablespoon of oil.
Return skillet to medium high heat and add reserved sauce, remaining 1/2 cup broth, and your cooked noodles. Cook until noodles are warmed right through, about 2 -4 minutes.
Transfer noodles to bowl with vegetables and beef and toss to combine. Serve immediately and garnish with green onions if desired. Enjoy!